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Duck Accompaniments

Notes

Just a few ideas to make Duck even more special!

Grilled fruit

Peaches, plums, nectarines, cherries and all other fruits are great to just grill on a hot grill plate, try drizzling a little balsamic vinegar over and allow to stand for 30 minutes before you serve them.

Oranges

Select oranges that are not too big. Peel with a sharp knife and cut in half. Sprinkle with a teaspoon of dark brown sugar and a teaspoonful of Grand Marnier and put into a hot oven or under a hot grill for about 4-5 minutes. Serve with a sprinkle of chopped pistachio nuts.

Figs

Using either fresh or dried figs, cut in half and grill on a lightly oiled grill plate. Sprinkle a little almond liqueur and honey and serve with your favourite duck dish.

Apples

Just score a line around the apple’s middle, brush with a little olive oil, sprinkle a little raw sugar on top and bake in a hot oven for about 20-30 minutes. Serve whole.

Cous Cous

Add dry fruits such as Cranberries, raisins, chopped apricots, chopped nuts (such as pistachios) or toasted pine nuts to give a rich and colourful appearance that will go very well with duck.

Asparagus

Snap off the ends, brush or spray with a little olive oil and grill or pan-fry until slightly brown and tender. Sprinkle with crunchy sea salt and serve.

Glazed Apple wedges

Simply peel and cut an apple into wedges. Toss it into a hot frypan with a little butter and caster sugar, turn over and cook until golden.

Poached quince

Peel and chop the quince. Place into a suitable pan with some red wine and water, a couple of cloves and a little sugar and bring to the boil. Turn down and allow to poach till the fruit begins to soften but still firm.

Sweet potato mash

Peel the sweet potatoes and place into the water and boil with a little salt. When soft, drain well and season with a little salt and pepper and nutmeg. Mash well and add a little cream and butter. Taste for seasoning and serve.

Cranberry apricots

Fill apricots halves with a spoonful of Cranberry Sauce with Rutherglen Muscat and glaze under a hot grill.

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